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Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs |
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| Authors: | Babiker S A Glover P A Lawrie R A |
| Affiliation: | Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain |
| Abstract: | Using linear gradient polyacrylamide gel electrophoresis to separate constituent proteins, horse meat could be clearly distinguished from beef even after heating for 20 min at up to 120°C. |
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